MX2007012012A - Fresh dairy products with improved microbial stability. - Google Patents
Fresh dairy products with improved microbial stability.Info
- Publication number
- MX2007012012A MX2007012012A MX2007012012A MX2007012012A MX2007012012A MX 2007012012 A MX2007012012 A MX 2007012012A MX 2007012012 A MX2007012012 A MX 2007012012A MX 2007012012 A MX2007012012 A MX 2007012012A MX 2007012012 A MX2007012012 A MX 2007012012A
- Authority
- MX
- Mexico
- Prior art keywords
- products
- antimicrobial
- dairy products
- microbial stability
- fresh dairy
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/052—Acidifying only by chemical or physical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/11—Addition of preservatives of antibiotics or bacteriocins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Highly antimicrobial dairy products, and especially highly antimicrobial fresh cheese products, that are resistant to growth of both Gram positive and Gram negative pathogens are provided. Remarkably, these products are resistant to all five major pathogens that commonly present contamination problems in fresh cheese. The products are prepared by acidifying a dairy product to a pH of 4.5 to 6.1 with an inorganic acidulant and then incorporating an antimicrobial composition containing a bacteriocin and an antimicrobial organic acid. Methods of retaining desired functional characteristics in such antimicrobial dairy products are also provided.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/615,487 US20080152759A1 (en) | 2006-12-22 | 2006-12-22 | Fresh Dairy Products with Improved Microbial Stability |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2007012012A true MX2007012012A (en) | 2009-01-13 |
Family
ID=39543201
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2007012012A MX2007012012A (en) | 2006-12-22 | 2007-09-28 | Fresh dairy products with improved microbial stability. |
Country Status (5)
Country | Link |
---|---|
US (1) | US20080152759A1 (en) |
AU (1) | AU2007211949A1 (en) |
BR (1) | BRPI0704197B1 (en) |
MX (1) | MX2007012012A (en) |
NZ (1) | NZ561139A (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8241690B2 (en) | 2008-11-14 | 2012-08-14 | Kraft Foods Global Brands Llc | Method of making fresh cheese with enhanced microbiological safety |
US9200251B1 (en) | 2011-03-31 | 2015-12-01 | David Gordon Bermudes | Bacterial methionine analogue and methionine synthesis inhibitor anticancer, antiinfective and coronary heart disease protective microcins and methods of treatment therewith |
JP6076371B2 (en) * | 2011-12-13 | 2017-02-08 | フイルメニツヒ ソシエテ アノニムFirmenich Sa | Antifungal flavoring composition |
EP2838365A4 (en) * | 2012-04-16 | 2016-04-13 | Cascades Canada Ulc | Antimicrobial compositions and uses thereof |
WO2021016340A1 (en) * | 2019-07-22 | 2021-01-28 | Dairy Tech, Inc. | Cold pasteurization |
CN113575680B (en) * | 2020-04-30 | 2023-11-14 | 内蒙古伊利实业集团股份有限公司 | Low-fat low-lactose composite yoghurt and preparation method thereof |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4020186A (en) * | 1974-12-16 | 1977-04-26 | Kraftco Corporation | Method for manufacture of Ricotta cheese |
US4374152A (en) * | 1979-07-02 | 1983-02-15 | Mallinckrodt International Corp. | Process for preparing acid cheese curd |
US4499116A (en) * | 1983-01-03 | 1985-02-12 | National Starch And Chemical Corporation | Imitation cheese products containing modified starch as partial caseinate replacement and method of preparation |
US5064660A (en) * | 1987-11-02 | 1991-11-12 | Jules Silver | Method of making ultra low-fat cheese and resulting products |
US5413804A (en) * | 1991-04-23 | 1995-05-09 | Cacique, Inc. | Process for making whey-derived fat substitute product and products thereof |
US20020039613A1 (en) * | 1993-08-09 | 2002-04-04 | The Pillsbury Company | Process for making shelf stable dairy products |
US5795613A (en) * | 1995-01-17 | 1998-08-18 | Specialty Cheese Company, Inc. | Dried cheese pieces of nonmelting cheese and process of making the same |
US5766657A (en) * | 1996-06-21 | 1998-06-16 | California Polytechnic State University | Melt-controlled cheese and process of making |
US6780445B1 (en) * | 1997-10-29 | 2004-08-24 | Cacique, Inc. | System and method for making enhanced cheese |
US6277426B1 (en) * | 1998-09-18 | 2001-08-21 | Swiss Alpine Power, Inc. | Dairy product and process for making |
US6319526B1 (en) * | 2000-01-06 | 2001-11-20 | Land O'lakes, Inc. | Pasta filata cheese |
US7041323B2 (en) * | 2000-04-27 | 2006-05-09 | Lact Innovation Aps | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
US7309510B2 (en) * | 2003-02-28 | 2007-12-18 | Unilever Bestfoods, North America Division Of Conopco, Inc. | Stable cheese condiment |
US7556833B2 (en) * | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
US7887867B2 (en) * | 2004-02-23 | 2011-02-15 | Kraft Foods Global Brands Llc | Stabilized non-sour dairy base materials and methods for preparation |
US7579033B2 (en) * | 2004-05-03 | 2009-08-25 | Leprino Foods Company | Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods |
-
2006
- 2006-12-22 US US11/615,487 patent/US20080152759A1/en not_active Abandoned
-
2007
- 2007-08-27 AU AU2007211949A patent/AU2007211949A1/en not_active Abandoned
- 2007-09-03 NZ NZ561139A patent/NZ561139A/en not_active Application Discontinuation
- 2007-09-27 BR BRPI0704197A patent/BRPI0704197B1/en active IP Right Grant
- 2007-09-28 MX MX2007012012A patent/MX2007012012A/en unknown
Also Published As
Publication number | Publication date |
---|---|
BRPI0704197A (en) | 2008-08-12 |
BRPI0704197B1 (en) | 2015-10-13 |
US20080152759A1 (en) | 2008-06-26 |
NZ561139A (en) | 2009-05-31 |
AU2007211949A1 (en) | 2008-07-10 |
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